The Food Safety Authority of Ireland released new information today after an investigation into unpasteurised plant-based fermented beverages like kombucha, kefir and ginger soda.
Officials discovered an issue with the alcohol content of some which could pose a risk to consumers who are pregnant or breastfeeding or people with underlying health conditions who would be unknowingly consuming alcohol.
Under EU labelling rules, the alcohol content of food products containing more than 1.2% alcohol by volume must be declared in order to inform consumer choice.
In a statement released today, the FSAI explained that “People’s livelihoods may also be affected where even low levels of alcohol are not permitted, for example, drivers with learner permits, operators of heavy machinery and airline pilots, among others.”
With the popularity of unpasteurised plant-based drinks growing in Ireland, manufacturers - whether artisanal or larger commercial entities - use different production methods and ingredients, “which means that product content and quality can be inconsistent”.
The statement explained that “unpasteurised fermented beverages, in particular, carry more risk because, under certain conditions, fermentation can continue during handling and storage which can lead to an accumulation of alcohol to significant levels.”
Of the 32 samples they analysed, researchers found that;
- 13% had undeclared alcohol at concentrations above the labelling threshold of 1.2% alcohol by volume. Undeclared alcohol was at 1.5 - 3.9%.
- 91% had unauthorised nutrition and/or health claims. Such as ‘full of goodness’; ‘contains live cultures.'
- 75% were missing mandatory labelling information such as the address of the producer, list of ingredients and best-before or use-by date.
Speaking about the recent findings, Dr Pamela Byrne, Chief Executive, FSAI said;
“The methods used in producing unpasteurised fermented plant-based products can be difficult to manage.
“Fermentation can continue during handling and storage, which can lead to an accumulation of alcohol. The inadvertent consumption of alcohol (up to 3.9% according to the survey) could pose adverse health issues for vulnerable consumers like pregnant or breastfeeding women.
“The guidance will help producers to achieve consistent production methods, safe storage, safe handling and safe transportation of fermented beverages. It also provides guidance about the labelling requirements for pre packed fermented products. Food labels provide consumers with key information on the properties, ingredients, nature and characteristics of prepacked food to enable them to make informed food purchasing decisions.”
